by Melanie Kern | Jun 23, 2020
For the Lobster Roll: • 4, 1 – 1 1/2 lb. lobsters cooked, roughly chopped • 1 stick butter, divided • 1 tsp. salt • 8 top-split hot dog buns • 2 tbsp. chopped chives • Salt • Pepper For the Red Jalapeño Aioli: • 1 tsp. The Perfect Purée...
by Melanie Kern | Jun 22, 2020
• 8 tsp. The Perfect Purée Red Jalapeño Puree, thawed • 1 1/2 lb. chopped cooked lobster meat • 1 lb. box elbow or cavatappi macaroni • 7 oz. sharp white cheddar cheese, grated • 6 oz. Gruyère cheese, grated • 13 oz. cheddar cheese, grated...
by Chevy Goh | Jun 12, 2020
• 1 1/2 oz. Flor de Caña Rum Gran Reserva • 3/4 oz. Malibu Rum • 1 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed • 1/2 oz. lemon juice • 2 dashes Angostura Bitters • 2 oz. ginger beer Method: Add all ingredients except...
by Chevy Goh | Jun 12, 2020
• 1 1/2 oz. JaJa Reposado tequila • 3/4 oz. Giffard Banane Du Bresil Liqueur • 1/2 oz. H&H 10 Yr. Boal Madeira • 1 oz. The Perfect Purée Banana Puree, thawed • 1 whole egg Method: Add all ingredients to shaker with stainless wire shaker ball....
by Chevy Goh | Jun 8, 2020
For the Buttermilk Biscuits: • 2 1/4 cup cake flour • 1 tsp. baking powder • 1 tsp. salt • 1/3 cup vegetable shortening, chilled solid • 1/3 cup butter, chilled, cut into pieces • 1 cup buttermilk For the Flavored Compound Butter: • 2 1/2...
